Easy Sauerkraut Pork Casserole
Savor the comforting flavors of our Easy Sauerkraut Pork Casserole, a hearty weeknight dinner that combines tender, seared pork chops with tangy sauerkraut, creamy sour cream, and layers of golden russet potatoes. This rustic casserole is brought to life with aromatic onions, garlic, and optional caraway seeds, while chicken broth lends moisture and depth to every bite. Ready for the oven in just 15 minutes, it's a one-pan wonder that bakes to perfection in under an hour. Serve this satisfying dish with a side of crusty bread or a fresh green salad for a complete meal that's as delicious as it is simple to prepare. Perfect for fans of comfort food classics, this casserole is sure to become a new family favorite!
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Recipe Information
Ingredients
- 4 pieces pork chops
- 16 ounces sauerkraut
- 4 large russet potatoes
- 1 medium yellow onion
- 3 cloves garlic
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds (optional)
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C).
Peel the russet potatoes and slice them thinly into rounds. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the pork chops with salt and pepper, then sear them for 2-3 minutes on each side until browned. Remove the pork chops and set aside.
In the same skillet, add 2 tablespoons of butter and sliced yellow onion. Cook for 3-4 minutes until softened. Add minced garlic and cook for an additional minute.
Stir in the sauerkraut, caraway seeds (if using), and chicken broth. Simmer for 5 minutes.
In a greased 9x13-inch casserole dish, layer half of the sliced potatoes on the bottom. Spread half of the sauerkraut mixture on top of the potatoes.
Place the seared pork chops on top of the sauerkraut mixture, then layer the remaining sauerkraut mixture over the pork chops.
Top with the remaining sliced potatoes, spreading them evenly. Sprinkle a pinch of salt and pepper over the top layer of potatoes.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and spread sour cream evenly over the top of the casserole. Return the dish to the oven and bake for an additional 15 minutes until the potatoes are fully cooked and the edges are golden.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 6658 mg | 289% | |
| Total Carbohydrate | 313.4 g | 114% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 42.6 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 786 mg | 60% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 9359 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
